Tarte Tatin aux Poires

Ingredients

Instructions

1. 1

   Preheat the oven to 200C. Peel the pears, cut them in half lengthwise, remove the cores, and toss them gently with the lemon juice to prevent browning. Unroll the puff pastry and, using your pan as a guide, cut a circle about 1 cm larger than the diameter of a 16-18 cm ovenproof skillet or tarte tatin pan. Chill the pastry while you make the caramel.

2. 2

   Lightly flour the work surface if needed, and keep the pastry cold so it puffs well and stays crisp.

3. 3

   Place the skillet over medium heat and add the butter and caster sugar. Cook without stirring too much, swirling the pan occasionally, until the butter melts and the sugar forms a pale amber caramel, about 4-6 minutes. Stir in the vanilla extract and a pinch of salt. If the caramel darkens too quickly, lower the heat immediately; it should smell toffee-like, not burnt.

4. 4

   Arrange the pear halves cut-side up in the caramel, fitting them snugly because they shrink as they cook. Let them simmer over medium-low heat for 8-10 minutes, spooning a little caramel over the tops once or twice, until the pears begin to soften but still hold their shape. Remove from the heat and turn the pears cut-side down for a neater finished tart if desired.

5. 5

   Lay the chilled pastry circle over the pears and tuck the edges down inside the pan with a spoon or butter knife. Cut 2 small steam slits in the top. Bake for 22-25 minutes, until the pastry is deeply golden, well puffed, and the caramel is bubbling around the edges.

6. 6

   Let the tart rest for 10 minutes so the caramel thickens slightly and the fruit settles. Run a knife around the edge, place a plate over the pan, and carefully invert the tart in one confident motion. If any pear pieces stick, lift them out of the pan and place them back on the tart.

7. 7

   Serve warm, plain or with a spoonful of creme fraiche or vanilla ice cream alongside.

Nutrition per serving

Notes

• •Choose firm pears such as Bosc or Conference; very soft pears can collapse and release too much juice.
• •An all-butter puff pastry gives the best flavor and browning; if using frozen pastry, thaw it fully but keep it cold.
• •Use an ovenproof skillet or tatin pan with no plastic handle.
• •The caramel continues cooking from the residual heat, so stop at pale amber for a balanced bittersweet finish.

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